Chewy Vegan Peanut Butter Cup Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Say hello to my new favorite vegan cookie! Simple ingredient swaps keep this recipe vegan while maintaining the perfect texture, chew, and flavor! 


1 Tbsp. Bob’s Red Mill Vegan Egg Replacer
2 Tbsp. water
1 and 1/2 cups Bob’s Red Mill Organic All-Purpose Flour
1 tsp. baking soda
1 tsp. cornstarch/arrowroot flour
pinch salt
1/2 cup melted vegan butter*
3/4 cup lightly-packed brown sugar
splash vanilla extract
10 vegan mini dark chocolate peanut butter cups, unwrapped and roughly chopped
~1/3 cup vegan mini chocolate chips


  1. Mix your egg replacer and water in a small bowl. Set aside.
  2. Whisk your flour, baking soda, cornstarch, and salt in a large bowl. Set aside.
  3. Whisk your vegan butter, brown sugar, vanilla, and egg replacer mixture in a medium bowl. Add to your flour mixture, and mix with a spatula until almost combined. Stir in your peanut butter cups, making sure not to over-mix. 
  4. Cover the bowl and allow to sit in the fridge overnight.
  5. The next day, preheat your oven to 325 degrees F. Line a baking sheet with parchment paper.
  6. Measure out 3 Tbsp. dough and roll into mounds that are taller than they are wide (see photo in post) – they’ll look like an oval, and this ensures that they spread the correct amount! Press mini chocolate chips on top.  
  7. Evenly space six of your dough balls on your baking sheet. Baking in batches ensures they won’t spread into one another. Bake for 12-15 minutes, or until lightly golden. They’ll look underdone, but they’ll continue baking on the baking sheet. Press additional mini chocolate chips on top for aesthetics if the cookies spread in a weird way (mine did).
  8. Allow your cookies to cool for 15 minutes on the baking sheet before moving them to a cooling rack to cool completely. Continue baking the second batch of cookies. 
  9. BONUS TIP! I love storing my cookies in the fridge. They’re SO chewy and yum.


*Your vegan butter should be just melted, but not hot. ~15 seconds works for my microwave!
Adapted from my Chewy Vegan Chocolate Chip Cookies – these ones are gluten free!

Pin It on Pinterest

Share This